Water vapor permeability of mammalian and fish gelatin films

By R. Avena-Bustillos, C. Olsen, D. Olson, B. Chiou, E. Yee, P. Bechtel, T. Mchugh. 2006

221 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0b2b9b0a33d31f12f1886ecf8eab0352661add0b

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In Biomaterials

In Food Science

Citations in the corpus

Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita) (2014, methodology): “67% (w/v) gelatin solutions which were heated at 60 C (Julabo TW20 water bath, Allentown, PA, USA) for 1 h (Avena-Bustillos et al., 2006).”
Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties (2012, background): “According to the scientific literature, WVP of fish-derived gelatin films is lower than similar films manufactured using mammalian gelatin due to differences in amino acid composition; lower proline and hydroxyproline contents (Avena-Bustillos et al., 2006; Chiou et al., 2008; Gómez-Estaca et al., 2”
Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials (2015, background): “Fish gelatins have good film-forming properties, obtaining transparent, almost colorless, water-soluble and highly extensible films [3, 10, 13, 40, 51].”
Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin (2009, background): “The studies dealing with fish gelatin films are mainly focused on the evaluation and improvement of the film forming ability of gelatins (Avena-Bustillos et al., 2006; Carvalho et al., 2008; Jongjareonrak et al., 2006a,b; Muyonga et al., 2004) and to a lesser extent on the incorporation of functiona”
Functional and bioactive properties of collagen and gelatin from alternative sources: A review (2011, background): “Avena-Bustillos et al. (2006) observed that the water vapour permeability (WVP) of coldwater fish-gelatin films was significantly lower than that of films made from warm-water fish gelatin or mammalian gelatin, and based their explanation for these differences on the higher amounts of hydrophobic…”
Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, unknown): “The extraction procedures were detailed elsewhere [26].”